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The whole grain content of foods consumed in the UK

Author:
Jones, Angela R., Mann, Kay D., Kuznesof, Sharron A., Richardson, David P., Seal, Chris J.
Source:
Food chemistry 2017 v.214 pp. 453-459
ISSN:
0308-8146
Subject:
food groups, ingredients, recipes, whole grain foods, United Kingdom
Abstract:
This study aimed to assess the whole grain (WG) content of foods consumed in the UK which include ingredients that retain all three structural components of the grain, and contained ⩾10% WG. Dietary data from seven studies with 10,474 UK subjects were examined for foods containing WG. The WG content was then determined from ingredient lists, manufacturers’ information and recipes. 372 food descriptors from nine food groups (4.4% of all food codes) contained ⩾10% WG. Of these 372 foods, 31.5% contained ⩾51%, 30.6% 25–50%, and 37.9% 10–24% WG dry matter as eaten. The relatively small number of WG foods identified in the total number of foods consumed confirms the low contribution of WG foods to the overall pattern of foods consumed in the UK. Since foods containing <51% WG accounted for the majority of WG food codes identified, recognising the importance of these foods to WG intake is essential.